Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars
Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color (L∗, a∗, b∗ value...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-04-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X15000259 |